70 Shares

This post may contain affiliate links. See site Terms here.

This Shredded Maple Brown Sugar Ham is so much more flavorful with a much better texture than slimy sliced ham – the perfect dinner ham!

While I love the flavor of ham, most dinner hams have a texture that doesn’t agree with me. The slimy pieces of sliced dinner ham are definitely not my favorite.

This Shredded Ham will change your Easter and Christmas dinners! No more slimy spiral sliced ham! This ham is cooked in a vinegar water mixture that makes it tender, then it is shredded of the bone, covered with a brown sugar maple glaze and cooked again. It’s really simple and delicious – the addition of cloves and dry mustard in the brown sugar maple glaze give it a fragrant depth of flavor and more brightness than a typical ham. You will love this Shredded Maple Brown Sugar Ham!

Serve this for any holiday meal with a side of mashed potatoes, Lion House rolls, and a great salad – and you’ve got yourself a great meal. Don’t forget desserts too.

Print Pin

5 from 1 vote

Shredded Maple Brown Sugar Ham

This Shredded Maple Brown Sugar Ham is so much more flavorful with a much better texture than slimy sliced ham – the perfect dinner ham!

Ingredients

Shredded Ham

1 bone-in, non-sliced, precooked ham (4-8 lbs) – when buying ham be sure to buy one that isn't too tall for your pot – it needs to be covered as it cooks
water
white vinegar

Brown Sugar Maple Glaze

3/4 cup brown sugar
1/4 cup real maple syrup
1 cup water
1 teaspoon ground cloves
3 teaspoons dry ground mustard

Instructions

Shredded Ham

Place ham in a large pot – the largest you have. The ham needs to be covered the whole time it's cooking.
Add water to cover 3/4 of ham. Cover remaining 1/4 of ham with white vinegar. Try to cover the ham all the way with liquid – if the top couple of inchese can't be covered, it will be okay. Try to cover as much as you can and leave room for the liquid to be lightly bubbling for a couple hours.
Add lid to pot and set burner to medium-low heat. Simmer ham on medium-low heat for 2-3 hours, until meat easily shreds and falls off bone.
If liquid starts to get too low, add additional water and vinegar (3 parts water to 1 part vinegar).
Once it easily fork shreds, remove from heat.
Remove ham from pot and transfer to a large rimmed baking sheet to shred (this will help contain the juices).
Using 2 forks, shred all the ham, discarding any pieces of fat, and any bones.
Place shredded ham in a 9×13 pan or other large serving dish. Pour 1 cup of the cooking liquid (from the ham pot) on top of the ham to keep moist. Set aside.
Heat oven to 350°F.

Maple Brown Sugar Glaze

In a small saucepan, combine ingredients for glaze over medium heat.
Whisk ingredients together until lightly bubbling. Remove from heat.
Pour glaze over shredded ham and use 2 forks to mix well into meat. Cover with aluminum foil and bake for 30 minutes, covered.
Once baked, remove from oven and use tongs or forks to mix again, bringing up all the juices and glaze from the bottom of the pan. Mix well before serving.
Serve warm and enjoy!
(This ham stores well in an airtight container in the fridge for a week or can easily be frozen.)